This week's treat- best EVER New York style Cheesecake

This is one of my favorite cheesecake's. Not only does it taste AMAZING! But it's easy to make. The main part of the cheesecake has only 4 ingredients.  The secret to a cheesecake NOT cracking is to not over beat the eggs once you add them.  Remember when you take out a cheesecake it should be golden brown on the top but still QUITE jiggly in the center.  Your going to be nervous that it's still raw, but trust me it's JUST RIGHT!  For cooling down the cake I turn off the oven and open the door ajar and let it cool in there so as not to change the temperature too drastically.

Best EVER Cheesecake
Crust
1 1/4 C Vanilla wafer crumbs or crushed graham crackers
1 Tbsp sugar
6 Tbsp unsalted butter, melted
1/2 C ground almonds, walnuts or pecans (optional)
Toss lightly with fork until well blended. Press firmly into the bottom of a 10 inch spring form pan. Bake at 375 on the bottom rack until crisp and golden, abut 15 min. Let cool. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture.
Cake
3 lbs Cream cheese softened
1 1/2 C sugar
2 tsp vanilla
3 whole large eggs (at room temp)
2 large egg yolks (at room temp)
1 Tbsp lemon juice (optional- I don't use it myself)
Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec. Scrape the bowl, beat 45 sec more. Lightly whisk the eggs and yolks together and add to cream cheese mixture with the lemon juice. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more (mix as little as possible, or just fold in by hand.).
Pour filling over crust, bake on the center rack at 300 until golden, about 1 1/4 hours. Cool cake in pan, then refrigerate overnight or top with sour cream topping first.
Topping (optional)
1 1/2 C sour cream
2 Tbsp sugar
2 tsp vanilla
Mix and spread over the top of the cake return it to oven for 5 min.  Then cool completely and refrigerate.